Well, it's time for a beer.
Hey, dare he.
Happy Friday.
Happy Friday.
I think we need one.
Yeah.
You know, somebody asked me like, do you guys have a script or anything or a plan and, and no?
Never.
We, if we were any good, we probably should.
You know, most interviews I do, unless it's something really specific like health care or
someone coming in to talk.
Right.
Professional.
That is not what we do.
That's.
Well, I don't know.
I mean,
so cold beer is good for the soul and the body.
I think we teach people something.
I mean, that's an, that's an ailment cure, I'd say.
But I really never script anything because if you try to, then you almost sound.
Yeah, it's not all that.
You sound doofus.
Right.
You know, I agree.
Which I guess I do anyways.
Too bad Dan doesn't do script it in any of his commercials.
You can tell.
Oh, man.
This is our, I'm excited.
This is our American log I've been telling you about.
We just released it yesterday, officially.
That's good.
Yeah.
So we have it in bottles in draft.
We have a custom designed label by Bhusha.
Otherwise known as Jan, which is my wonderful mother-in-law.
I love that.
Yeah.
The flag's on there.
We got the flag.
We got the, it's a 250th anniversary edition of our great nation.
I love it.
Who does your graphics?
Do you get?
That's what I'm saying she did.
Oh, she drew that.
She said that I was enjoying the beer here.
She drew that.
Wow.
Yeah.
So this is, um, this is the light.
I wouldn't say it's a Miller light, but it's the lightest beer we make
I've ever made.
And then ABV as well.
Actually, probably not.
We have a our burliner, um, that, that tart beer that'll be coming out soon.
That's a little less than this one.
But this is under five.
I guess we've talked about that before.
Just because it's a lighter beer doesn't mean the ABV is.
Correct.
Yeah.
But this is, this is very drinkable.
It's 4.8, um, clean, crisp.
It's kind of my vision or idea of what like an anhyzer bush might have
tasted like in the 1950s.
Sure.
So when did you start on this and kind of refining it in?
This was probably a three month project.
We made one batch on the little system.
And that was going to have two.
Do you have like a test system you do?
Yeah, we, for this one we did.
Um, we, we, that's one, one thing we added last year.
We, we, we, we never did have that.
So whenever, whenever we had a new recipe,
we just kind of crossed our fingers and hold it out.
But did you have to do a full vat then or, or, uh,
did you try and like measure?
No, this one, we, this one we did one little batch.
And then, and then we ratioed it up and we did a full, full big batch.
Wow.
So how big are the, how many gallons do you get out of it?
Uh, it's 20 barrels.
So that's like 650 gallons there.
Yeah, you better hope it turns out good.
It's a, it's a good weekend.
It's a good weekend.
Yeah.
Look at you through a couple of broad fresh.
Right.
Yeah.
Yeah, no, it's good.
Uh, we're excited about it.
There's a lot of buzz.
We, we, we used, um, organic Wisconsin-malted barley.
Uh, we used a little bit of rice just to lighten it up and,
and make it a little crisper.
And then we used, uh,
Willamette hops from the Willamette Valley in Oregon,
watered with Willamette water and grown in Willamette soil.
So really, yeah.
Boy, that's detailed stuff.
Be the genuine deal.
So let's say you couldn't get hops from Oregon.
Yeah.
Could you recreate something really, really close?
Yeah, well, it's fun.
If you're in a pinch, you know,
so I was reading, when I was researching this, this recipe, um,
trying to figure out how to make it.
I was talking to our hops supplier and he recommended Willamette hops
because, um, he said that we, we, we buy our hops from this
company called Crosby hops and they're like 125-year generation
family hop farm out out in the Pacific Northwest.
And so, and they're really like nationally known as like
some of that best hop producers in the world.
So anyway, he was saying of all the hops they grow,
this is like, if he had to pick one hop that's like a genuine hop hop,
you know, like he said, this one.
So we decided to make this one and then I was reading about it.
And Anheuser Bush actually, they got this started,
through the USDA breeding program because they were using,
I think it was Fugel hops or Fugel hops, however you want to say it.
And, and they didn't want to, so those were, that's a European hop.
And they didn't want to bring it over because it was expensive.
So they tried growing it in the US and it just didn't grow as well.
So they didn't like it as much.
So they wanted something that was representative of the European hop
but grew well in US soil and climate.
So this is what you got and they, they started using it.
It's got to be, you know, soil acidity, all the, it's all that.
You know, just like wine, you know, like the tarar, you know,
is a big factor in flavor and beer is the same way.
Like, barley is a natural product, hops are a natural product.
It just happens to be that area where it matches.
Exactly. That's why some of the, like the greatest
pilsners in the world come from the check or the areas of Germany.
And it's just like, that was where they started because the,
the conditions were right to make those.
Sure. Yeah. Very interesting.
Well, we've got a beautiful forecast.
We do. I mean, unbelievable.
And the brewers are in first.
I mean, like, what the heck is going on?
Have you gotten to a game yet at all?
No, well, I take that back.
We went to the Timberrallor game last night.
Oh, okay.
My wife and I, we had a nice little date night.
They have a $3 blue eyed blondes on Thursday nights.
And I think it was $2 bronze.
So you can't beat it.
Very cool.
And then I think we're going to, the dock spiders kicked off
on Wednesday, but they're home on Sunday.
So we're going to go, we're going to take the family to the dock
spiders game on Sunday.
They have a brand new, I don't know if you heard, they have
put an artificial turf.
Oh, I didn't know that.
Yeah, so like the whole baseball field is artificial turf.
And they're pretty excited about it.
Cause I guess they can, like, there won't be any rain outs,
you know, or very, very few.
And then they can host tournaments now, like high school,
college tournaments and very nice.
But we do want to get down to a brewer game.
Have you been down yet?
Not yet, not this year.
I think Wayne was down at one or two, but, uh, no, not yet.
They're exciting. You know, the Miz is fun to watch.
I was watching, um, I think it was Tuesday night.
And the, they said, they were, I saw a stat.
He like pitched 54 balls over a hundred miles an hour in one game.
It was like the most anyone's ever thrown over a hundred.
Since like the radar, you know, like the radar era, I guess.
So, you know, they didn't have that back in the day.
I'm sure.
Well, that's crazy.
Crazy, right?
That's got shoulder surgery written.
Shoulder surgery, shoulder surgery.
Yeah, right.
Anything coming up at Knuth.
Um, let's see.
We have live music, not, or, yeah, live music next weekend.
Um, we got Dan Broxma and Elle Munchow.
Um, and then the ripping concerts start tonight downtown.
The jazz jazz on the square tonight.
Yep.
So we got that rolling and, uh, yeah, very cool.
Moving in the summer.
Contact info 748-5188.
It's a great beer.
Thank you.
Cheers.
